ARE BLUEBERRIES SOUR RECIPES
BLUEBERRY BREAD WITH SOUR CREAM | ALLRECIPES
I got this in my Home Economics class! It's my and my friend Ann's first recipe we did together. The worst thing that kept on happening was when we burnt the lemon glaze! It is originally a blueberry muffin recipe, but the bread/muffins are good any way you bake it! Lemonade fits perfectly with this recipe!
Provided by Smiley:D
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 1 loaf
Number Of Ingredients 12
Steps:
- Adjust an oven rack to the middle position and heat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
- Whisk flour, baking powder, and salt in a medium bowl until combined.
- Whisk egg in a second medium bowl until well combined and light-colored, about 20 seconds. Add sugar and whisk vigorously until thick and homogenous, about 30 seconds; add melted butter in 2 or 3 additions, whisking to combine after each addition. Add sour cream in 2 additions, whisking just to combine.
- Add blueberries to the dry ingredients and gently toss just to combine. Add sour cream mixture and fold with a rubber spatula until the batter comes together and the berries are evenly distributed, 25 to 30 seconds. Small spots of flour may remain, and the batter will be thick. Don't overmix.
- Using a large spoon sprayed with nonstick cooking spray to prevent sticking, spread the batter evenly into the greased loaf pan.
- Bake in the preheated oven until the top is light brown and a toothpick or skewer inserted into the center of the bread comes out clean, 25 to 30 minutes. Rotate the pan from front to back halfway through the baking time. Let cool for 5 minutes.
- While bread is cooling, mix 1/2 cup sugar and lemon zest together in a small bowl. Set aside.
- Bring lemon juice and remaining 1/4 cup sugar to a simmer in a small saucepan over medium heat; stir to dissolve the sugar and simmer until the mixture is thick and syrupy and reduced to about 1/4 cup. Brush the top of the bread with glaze, then sprinkle the lemon sugar onto the glaze.
Nutrition Facts : Calories 350.8 calories, CarbohydrateContent 59.4 g, CholesterolContent 43.5 mg, FatContent 11.5 g, FiberContent 1.2 g, ProteinContent 4.4 g, SaturatedFatContent 6.9 g, SodiumContent 286.2 mg, SugarContent 37.4 g
BLUEBERRY SOUR CREAM CAKE RECIPE - FOOD.COM
This is a recipe from my mom, more of a coffee cake, really. I remember enjoying it in the summer with blueberries we picked ourselves. Now when I make it, I remember my mom & those small kid days. I hope you will enjoy this recipe.
Total Time 1 hours 5 minutes
Prep Time 20 minutes
Cook Time 45 minutes
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- Cream butter& sugar.
- Add eggs one at a time, beating well after each addition.
- Sift dry ingredients together.
- Add gradually to egg mixture, alternating with sour cream, ending with flour.
- Stir in vanilla, then fold in blueberries.
- Pour into a greased& floured 9 by 13" pan.
- Bake at 325 for 45-50 minutes, or until cake tests done.
- Cool in pan for 10 minutes, then remove to rack for final cooling.
- (Or just leave in pan.).
Nutrition Facts : Calories 167, FatContent 7.8, SaturatedFatContent 4.5, CholesterolContent 46.1, SodiumContent 200.1, CarbohydrateContent 22.1, FiberContent 0.7, SugarContent 11.9, ProteinContent 2.6
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